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Monday, August 3, 2015

Aloo Gobi

Aloo Gobi or Cauliflower Potatoes Curry
is a very popular Indian vegetarian side dish. No matter which of India you
come from, I am sure there is a version to make this dish. South Indians like
to throw in some curry leaves and coconut.
Bengalis like to use whole spices and mustard oil. Up in the north it is
made using lot of garlic and tomato paste. In the western India it is more like
an everyday curry made with simple steps.

Cauliflower also known as gobi, gobhi,
phool gobi or fool gobi is a beautiful vegetable and my personal favourite. Enjoyed
cooked or raw, cauliflower is a great addition to one’s healthy diet; it is affordable
and is available year round. Cauliflower is an excellent source of vitamin C,
vitamin K, folate, pantothenic acid, and vitamin B6. It is a very good source
of choline, dietary fiber, omega-3 fatty acids, manganese, phosphorus, and
biotin. Additionally, it is a good source of vitamin B2, protein, vitamin B1,
niacin, and magnesium. Above everything it is not a boring vegetable like
greens.

If you have ever searched for Aloo Gobi
recipe, you would know there are hundred ways of making it and no one way is
right of wrong. You can make it simple with minimal spices or make it very rich
with whole spices. Today I share how to make Restaurant Style Aloo Gobi

Restaurant style curry is like a royal
treatment given to a simple everyday curry. In it go whole spices and lots of
patience. Cooked in slow heat where every spice penetrates its flavour in the cauliflower
florets and potato chunks. Stop worrying about the steps listed in the recipe
and just try this version because it is super easy and in the end all the
efforts are worth it.

If you have made this before and you
ended up with mushy curry just keep these things in your mind.

Cook cauliflower and potatoes before till
they are half done.

Cook on low heat.

Never cover the pan. Let the steam out.

Do not add in water.

Mix salt in the end.

Stir with wooden spoon with light
hands.

Author: Shweta Agrawal

Cuisine: Indian, Punjabi

Serves: 2-3

Ingredients:

2 medium potatoes/aloo sliced

1 medium cauliflower/gobi cut into
florets

1 tomato chopped

1 onion finely chopped

1/2 teaspoon cumin seeds/jeera

1/2 teaspoon mustard seeds/rai

1 teaspoon minced or grated garlic

1/4 teaspoon turmeric powder/haldi

1/2 teaspoon red chilli powder/lal
mirch

1/2 teaspoon coriander powder/dhaniya

1/4 teaspoon garam massala

1 teaspoon lemon juice (see notes)

4 tablespoons oil

1 tablespoon ghee (optional)

5-8 tablespoon coriander leaves chopped

Salt to taste

Method:

Heat 1 tablespoon of oil in a pan and
cook cauliflower florets. Cook on low heat till they are half done. Empty the
pan and set aside cauliflower.

Heat 1 tablespoons of oil again in the
same pan and cook potatoes till they are half done. Empty the pan and set aside
potatoes.

Heat 2 tablespoons of oil in the pan.
Add cumin and mustard seeds, let it crackle.